1. The crayfish must be alive, with a clean belly, and scrub it with a brush several times to clean it.
2. Cut off the shrimp brains, and draw the shrimp thread in the middle of the tail. Wash and drain the water for later use.
3. Soak the spices in warm water for a few minutes in advance and remove them to absorb the moisture. Boil more oil, add 2/3 minced garlic to medium-low heat and fry it slightly to yellow, go down and fry all the spices to get a fragrance.
4. Add the bean paste and stir fry to get the red oil.
5. Add the crayfish, pour in the agave, stir fry over high heat until the color changes.
6. Add the chopped corn, add the boiling water that has just drenched the crayfish, and add all the condiments except the oyster sauce. Cover the pot and simmer over medium heat for 20 minutes.
7. Pour in the remaining 1/3 minced garlic before serving, stir-fry over high heat and slightly reduce the juice.
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